Chocolate Chip and Banana Muffins
Provided by: Food&Wine
Like banana bread , these especially moist muffins by F&W's Grace Parisi are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too. Baking Tips from F&W Editors
- 1 1/2 cup(s) sugar
- 1 1/2 stick(s) unsalted butter, melted
- 2 cup(s) mashed overripe bananas, about 6
- 3 large eggs
- 2 3/4 cup(s) all-purpose flour
- 2 1/2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1 cup(s) mini chocolate chips, 6 ounces
- 1. Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
- 2. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.